Sumibiyakiniku Nakahara

Specialty: Wagyu

Self-taught wagyu specialist Kentaro Nakahara opened Sumibiyakiniku Nakahara three years ago in Tokyo’s Chiyoda neighborhood, and this modern industrial ninth-floor eatery is, arguably, one of the city’s very best places to indulge in the buttery, umami-rich protein. The seven-course omakase menu is best enjoyed from the front counter, where Nakahara himself will sometimes grill a customised tasting menu. Don’t miss his famed katsu sando, an epic wagyu sandwich on squishy white bread, even if you have to order it a la carte.